| Customization: | Available |
|---|---|
| Material: | Stainless Steel |
| Color: | Unicolor |
|
Still deciding? Get samples of $ !
Request Sample
|
Suppliers with verified business licenses
Audited Supplier Audited by an independent third-party inspection agency
Stainless steel is one of the most popular materials for kitchenware due to its durability, hygiene, and sleek modern look. From cookware to cutlery, it's a top choice for home cooks and professional chefs alike.
Durable & Long-lasting - Resists rust, stains, and corrosion.
Non-porous & Hygienic - Doesn't absorb bacteria or odors.
Oven & Dishwasher Safe - Handles high heat and easy cleaning.
Sleek & Professional Look - Shiny finish elevates any kitchen.
Eco-Friendly - 100% recyclable, unlike non-stick coatings.
Cons:
Can be heavier than aluminum or non-stick pans.
Requires proper preheating to prevent food sticking.
Frying Pans (Best for searing meats, sautéing veggies)
Saucepans (Ideal for boiling, simmering sauces)
Stockpots (Great for soups, broths, pasta)
Steamers & Double Boilers (Healthy cooking)
Best Grades: 18/10 (304) or 18/8 (304) for maximum durability.
Chef's Knives, Paring Knives, Steak Knives
Stainless Steel Forks, Spoons, Spatulas, Tongs
Pro Tip: Look for high-carbon stainless steel knives for better sharpness.
Baking Sheets, Roasting Pans
Mixing Bowls, Measuring Cups
Food Storage Containers
Stainless Steel Toasters, Blenders, Coffee Makers
Colanders, Strainers, Ice Cream Scoops
| Grade | Composition | Best For |
|---|---|---|
| 18/10 (304) | 18% Chromium, 10% Nickel | Premium cookware & cutlery |
| 18/8 (304) | 18% Chromium, 8% Nickel | High-quality, budget-friendly |
| 18/0 (430) | 18% Chromium, 0% Nickel | Budget option (may rust over time) |
| 201/202 | Lower Chromium/Nickel | Cheap but prone to rust (avoid) |
For cookware, 18/10 or 18/8 is best!
Hand Wash with warm soapy water (or dishwasher-safe if labeled).
Remove Stains & Discoloration:
Baking Soda + Water Paste (scrub gently)
Vinegar or Lemon Juice (restores shine)
Prevent Sticking:
Preheat pan properly before adding oil/food.
Use medium heat (not max).
Dry Immediately - Prevents water spots.
| Material | Pros | Cons |
|---|---|---|
| Stainless Steel | Durable, non-toxic, oven-safe | Food sticks if not preheated properly |
| Non-Stick | Easy to clean, great for eggs | Coating wears off, not oven-safe |
| Cast Iron | Retains heat, natural non-stick | Heavy, requires seasoning |
| Aluminum | Lightweight, heats quickly | Can warp, reacts with acidic foods |
Searing meats (creates perfect crust)
Deglazing pans (for flavorful sauces)
Boiling, steaming, and frying
Professional & restaurant kitchens
){kind=link}